This Homemade Mayonnaise Without Mustard recipe is super delicious, quick, and easy to make. It is the perfect alternative to any usual store-bought mayo in the supermarket. Perfect for sandwiches, burgers, grilled chicken, and any type of meat you want! It has the perfect texture and creaminess, thick and not liquidy mayo!
Let me tell you something about myself! I am not the type of person who puts mayo on anything edible, and I'm not someone who loves any kind of mayonnaise! I'm a little picky about my condiments and that's why I exclusively used a French-made mayo called Lesieur until I developed this recipe after several tries and failures.
I wanted my mayonnaise to be as close as possible to that French-made mayonnaise I have been eating since I was a little girl. So my conditions were it has to be thick in consistency and not runny mayo, it must include only a few ingredients, and of course tasty!
Want something to go with this Homemade Mayonnaise? Check out my Grilled Buffalo Chicken, Instant Pot Chicken Drumsticks, Leek And Mushroom Quiche (Gruyère Cheese), or my ultimate Quick & Easy Gouda Mac and Cheese.
Jump to:
- 🌟 Why you'll love it
- 🍽️ Equipment needed to make this recipe
- 🧾 Ingredients to make this Homemade Mayonnaise
- 👩🏻🍳 How to make Homemade Mayonnaise
- 💭 Tips for making homemade mayonnaise
- 🔄 Variations and Substitutions
- 🫙 Storage
- 📋 FAQs
- 🍞 Best Side Dishes to Go with Homemade Mayonnaise
- 📖 Recipe
- Fail-Proof Homemade Mayonnaise Without Mustard
- 💬 Comments
🌟 Why you'll love it
Fresh and Flavorful Preservative-Free Quick and Easy
- Budget-friendly: These days, a jar of mayonnaise costs between $8 and $9, but homemade mayo is much less expensive, especially since you could already have all the ingredients in your refrigerator.
🍽️ Equipment needed to make this recipe
Immersion Blender / Hand Blender
To make this mayonnaise a success you'll need one thing only and maybe it is the most important one!! which is an immersion blender ideally if you have it of course the KitchenAid blender with the 4-blade attachment! this will ensure you're getting the most consistently accurate mayonnaise as mine possible.
🧾 Ingredients to make this Homemade Mayonnaise
This is a homemade mayonnaise without mustard, Mustard gives a little bit of heat to the mayo, and I don't like that! if you do like it feel free to add a teaspoon or two to the recipe!
This is an overview of the ingredients needed to make this homemade mayonnaise, The whole list and instructions are in the recipe card below!
Mayonnaise is made using basic ingredients that you probably already have in your home. You will require the following items:
- Eggs: There is no mayonnaise without eggs, so this is the minimum requirement to make a good mayo! In this recipe, I used a whole egg (yolks + whites)
- Oil: In the original Lesieur's recipe they used vegetable oils such as colza oil, canola oil,.. etc. but in mine, I'm going to use the oil that is available in every staple house, the sunflower oil. In addition to this, I like the neutral flavor of this oil over any other flavored oil!
- Vinegar or lemon juice: A little acid, such as apple cider vinegar, white vinegar, or lemon juice, not only adds a fantastic taste to the mayonnaise but also helps to stabilize the mixture. Personally, I used and still use white vinegar!
- Salt: Just add a pinch of salt for flavor and that's it.
👩🏻🍳 How to make Homemade Mayonnaise
Homemade mayonnaise can be created in a number of ways. A tiny food processor is used in the recipe card below, and the oil is added gradually, a little at a time. The way I demonstrate here is using an immersion blender, which is my personal preference because it allows you to put everything in the jar at once.
Note: Although I've heard that ingredients should be used at room temperature, I've tested both chilled and room temperature eggs and haven't really noticed much of a difference.
- Combine the ingredients: You can start by adding the whole egg into a small bowl, alongside salt, oil, and a little bit of vinegar! let's mention that some people prefer adding salt til the end of the process, I've tried both methods and haven't seen any difference, so you are free to season your mayo whenever you want.
- Blend: Plunge your immersion blender into the bottom of the bowl or the jar, and mix at low speed in pulsations (1 sec pulses). Do this 3 to 5 times and also move your immersion blender head in an up-and-down movement, this will ensure all the oil will be mixed into the egg.
- Blend until thickened: As you keep mixing you'll notice that the mayo starts thickening at that moment if you want your mayo to be super thick ( like cheesy thick) you can add ⅓ cup of oil but if you prefer the initial texture, stick with the recipe!
- Season: Taste your mayonnaise, and adjust the seasoning to your liking! some people add mustard and black pepper to their mayo! but this is an original mayonnaise that doesn't contain any of that! so let's keep things simple.
- Refrigerate: Scoop your mayonnaise into a small glass box and air-tight it, transfer it to the fridge, and let it chill for a moment! I like my mayonnaise to be chill and firm!
💭 Tips for making homemade mayonnaise
Here are some tips and tricks to help you make the best homemade mayonnaise:
- For best results, you are going to need to use fresh ingredients. Fresh ingredients are the most important thing in having a good mayonnaise, Fresh eggs, fresh olive oil, good quality vinegar,..etc
- While cooled eggs have also worked fine for me, room-temperature eggs can make it easier for the mayo to emulsify.
- Some people (majority of them) prefer to add the oil in the last step of the process, BUT I've found out that it doesn't really matter when you add the oil, I prefer to add everything at the start and just add a little bit of oil to thicken the mayo as I wish to.
- I prefer to use tight jars or bowls, this helps emulsify your ingredients much better than using large bowls. Try to use the jar that comes with your immersion blender if you have that attachment.
- Use fresh lemon juice: Use fresh lemon juice; it tastes so much better and will help you avoid unpleasant chemicals because fresh is always the best!
- Fix thin mayo: You can add a little extra oil if your mayo is creamy and not separated but is thinner than you'd like. While the food processor or blender is running, trickle in a very thin stream of oil until you get the thickness you want, but be careful, too much oil can cause it to separate.
🔄 Variations and Substitutions
- Chipotle mayo: To add some spice, add one or two teaspoons of chipotle powder or paste.
- Garlic aioli: For optimal garlic flavor, blend in a bulb of roasted garlic.
- Herb mayo: To add some freshness, blend in ¼ cup of freshly chopped herbs.
- Lemon juice swap: Lemon can be substituted with lime juice, however the flavor will be quite different.
- Vinegar swap: Apple cider vinegar can be substituted with white vinegar, or you can simply use lemon juice.
🫙 Storage
- Airtight container: Homemade mayonnaise should be kept in the refrigerator in an airtight container for up to a week because it doesn't contain preservatives like the store-bought varieties, so it's best to create small batches that can be consumed quickly.
- Do not freeze: Because there is a significant chance that it will split when mixed after thawing, it should not be frozen.
📋 FAQs
For the making of mayonnaise, eggs are required. The risks of using raw eggs are minimal, however, there is a possibility that the egg may contain Salmonella bacteria.
Keep in mind that mustard adds a little bit of heat to the mayo! so if you prefer it that way you can definitely add Dijon mustard, or English mustard to it! Although you can exclude mustard from your homemade mayonnaise recipe, keep in mind that it is one of the fail-safe ingredients to help emulsify.
The refrigerator shelf life of this mayonnaise recipe is approximately one week. However, you can extend the shelf life of mayo by lacto-fermenting it (see the next question).
Fermenting it with a tablespoon of whey for every two eggs is the only method I've heard of. It might be worth a try if you must store your mayo for more than a week. But why would you? It just takes five minutes to make mayo with a stand mixer or hand blender, and you may make as little as a cup at a time if you only use one egg yolk. Because homemade mayo is so delicious, it's almost too easy to eat a cup of it every week.
A light, moderate, and neutral-flavored oil is ideal for making homemade mayo; avocado oil works well, but you may also use sunflower, canola, or light olive oil. It is not advised to use extra virgin olive oil because it is too potent and will drastically alter the flavor of your mayo.
Don't panic if your mayonnaise breaks! To make a thick and tasty mayonnaise, add one extra egg yolk (only the yolk) and combine again right away. The yolk will help bind the ingredients together. If you don't mind a thinner consistency, you can also try blending your mayonnaise again right away after adding one tablespoon of boiling water.
You may prepare mayonnaise in a food processor or stand blender by first blending the egg, vinegar, and salt. Then, while the machine is operating, sprinkle in the oil in a very thin, tiny stream until the mayo is thick and creamy. For small batches, the simplest and possibly most reliable approach is to use an immersion blender.
Yes, use pasteurized eggs, which are found at some grocery shops and are gently heat-treated to kill dangerous bacteria, if raw eggs are an issue. People who are pregnant or have compromised immune systems should avoid eating raw eggs as a precaution.
🍞 Best Side Dishes to Go with Homemade Mayonnaise
- Grilled Buffalo Chicken
- Instant Pot Chicken Drumsticks
- Instant Pot Chicken Tenders
- Instant Pot Chicken Fajitas
- The BEST Homemade Anchovy Pizza Recipe
- Crispy Honey Chicken
- Steak Egg and Cheese Bagel Recipe
If you are looking for more sauces and condiments, be sure to check also my Homemade Buffalo Sauce, and this Spaghetti Seasoning.
📖 Recipe
Fail-Proof Homemade Mayonnaise Without Mustard
Equipment
- 1 hand blender
INGREDIENTS
- 1 egg
- 1 ¼ cup sunflower oil
- 1 teaspoon lemon juice
- 2 teaspoon white vinegar
- ½ teaspoon salt
INSTRUCTIONS
- Add the egg to a small food processor bowl and process for 20 seconds. Add the salt and vinegar and process for 20 seconds more.
- After cleaning the bowl's sides and bottom, switch on the food processor, and start adding the oil carefully, a little at a time, until about a quarter of it has been added (this is critical for proper emulsification).
- You can relax your rules a bit after you see that the mixture is starting to thicken and emulsify. Continue adding it gradually while the processor is running, but increase the amount to a very thin stream rather than drips of oil.
- After adding all the oil, scrape the bowl's bottom and sides, then process for an additional 10 seconds. Once the mayonnaise has been properly seasoned, add salt, lemon juice, or additional vinegar as desired.
- Remember to gradually feed in extra oil while the processor is running if the mayo seems too thin.
NOTES
- Homemade mayonnaise can be kept for up to a week in the refrigerator when covered. Don't freeze it, as it will separate when thawed.
- Choose fresh, well-refrigerated, clean grade A or AA eggs with undamaged shells when picking raw eggs for homemade mayonnaise. Use pasteurized eggs if raw eggs are a concern.
- Olive oil: Olive oil can be a touch overbearing, so choose one that is light and fruity. You might also use olive oil for only half of the oil and something more neutral for the other half.
- Immersion blender method: Put the egg, salt, vinegar and oil in a tall, narrow jar that just fits the blender head. Start blending at the bottom in short pulses, then slowly move the blender up and down until thick.
- Fixing broken mayonnaise: If it splits, put one extra egg yolk in a clean bowl and slowly blend the broken mayo into it until it thickens again.
- Note that this recipe calls for no mustard and no added water. Just follow the steps and you'll get the thick, creamy mayonnaise you want.
jhonny says
this homemade mayo looks absolutely fantastic and thick! def gonna try this!
Imene Senouci says
Hi! glad you liked it!
Sara Welch says
I never knew how easy it was to make your own mayonnaise from home! Such a quick and easy recipe without all the preservatives; a great recipe to have on hand, indeed!
Imene Senouci says
this is why i love making everything at home! no preservatives and chemicals!
nancy says
this Homemade Mayonnaise looks delicious. i like that it is easy and simple without mustard
Kathleen says
Big fan of homemade condiments. Will be trying this mayo ASAP.
Anjali says
Love this homemade mayo recipe!! It tasted so fresh and light, and I love that it was a little healthier than the store bought versions!
Sonal Gupta says
I made a batch using your RECIPE! Loved how easy it was and so creamy!
Shavon says
My 5 year old son has developed very specific food sensitivities and I was having a hard time finding a mayonnaise he can have. I made this but had to omit the vinegar and it still came out so good. We did not have to worry about it being in the fridge longer than a week because even my husband and my teenage daughter loved it too. I will be making another batch today because we ran out! Lol
Amy says
Thank you so much for sharing! I have wanted an alternative oil mayo recipe and this was perfect!!
justi says
Had a moment when making tuna and realized I was out of mayo, this worked great
Renee says
This homemade mayo is so creamy, and it's dead simple to make! Thanks!
Charles says
Hi,
I like this recipe for its simplicity. Plus its a little decadent! Thanks for sharing!
Jacque Hooper says
I love how healthy and easy this recipe was! Turned out perfectly creamy and without added preservatives! Definitely, a new favorite mayo recipe!
Imene Senouci says
Thank you!
Ieva says
It was my first time making mayonnaise and I am so pleased with the results. Super creamy and delicious!
Ned says
This was perfect! I never want to buy store bought again! Thank you for the great recipe!
Rose says
I tried making this using someone else's recipe awhile ago and it never emulsified so I threw it away and gave up.
I just tried your recipe and it turned out fantastic! So thick and creamy! I live where they only sell sweet mayo and ordering the good mayo online is so expensive. Now I don't have to and this tastes just as good and is better for me. Thank you so much for your recipe and instructions.
Imene Senouci says
Thank you so much for your kind feedback about the recipe! and I'm so glad you liked it 🙂
Kushigalu says
Homemade is always the best, and this looks fantastic. Thanks for sharing.
Beth says
Homemade mayo tastes so much nicer than store bought. I love how silky smooth it looks.
lily says
Wow making homemade mayonnaise looks so easy! I can't wait to try this recipe with a curry chicken salad or an egg salad sandwich.
Dannii says
This was so easy to make, and delicious. I just wish I had of made more.
Kushigalu says
Homemade is always the best. This mayonnaise looks amazingly delicious.
Gina Abernathy says
An easy recipe to keep in your file. I had no idea it was so easy to make mayo at home. This will certainly come in handy.
Kate says
Newbie cook here, and I was pretty nervous about trying this one. Came out amazing. Using it instead of store-bought Mayo and will make again!
Tavo says
Great mayo recipe and so easy to make! Loved it!
Ali says
I didn’t know it was so easy to make mayo at home! I am always eating mayo with homemade fries, I can’t wait to try this recipe, I bet it is so much better than storebought mayo!
Rosemary says
Loving this homemade mayo....can't wait to make it! Cheers!
Mahy says
I love how easy it is to make this mayonnaise. Just what I have been looking for!
Claire says
Taste is fantastic! How long is this good for in the fridge?
Imene Senouci says
Hi, glad you liked the recipe! the homemade mayo is good for up-to a week in a fridge!
Dionne says
I have always used mustard when making mayonnaise.... It is time to try something new... Looks amazing!
Sandhya S says
I ran out of mayo, so used your recipe to make some at home.. It was really so easy peasy!
Mélanie says
I made it once and it was really good, but now I make it again and it doesn't want to thicken. Don't think I did anything different, though it is really warm and the eggs were outside, can this be the reason or is there something else?
Imene Senouci says
Hi Melanie, glad you liked the recipe! for the thickness it has a lot to do with the quality of the eggs and the oil used! companies that produce these two things really mess a lot of times with the quality for obvious reasons! :/
mb1919 says
Such a simple and great recipe! I added a touch of black pepper and a pinch of roasted garlic powder. I did use less oil, but I also had a smaller egg, so it worked out.
Natalia says
Just made mayonnaise at home for the first time. This recipe looked good and instructions for clear, so I use it and no regrets. It came out great!